SECTION B

This paper consists of five questions. Answer any three questions.

1. a. Explain the term health. 2 marks

b. Mention four effects of not taking care of the body. 4 marks
c. Mention two rules for personal hygiene. 4 marks
d. Define the following and state three examples each. 10 marks
i. Ferrous metals
ii. Non-ferrous metals

2. a. What is food hygiene? 3 marks

b. i. Differentiate between food poisoning and food spoilage. 4 marks
ii. State and explain four causes of food spoilage. 8 marks
c. i. List the steps in obtaining timber. 3 marks
ii. Mention the classification of food commodities. 2 marks

3. a. Briefly explain each of the following: 8 marks

i. Compliant material
ii. Building materials
iii. Food storage
iv. Food preservation
b. State three cotton fabrics. 6 marks
c. List two natural plastics. 2 marks
d. Write four methods of food preservation. 4 marks

4. a. State two ways one can stay healthy. 4 marks

b. Mention four reasons for preserving food. 8 marks
c. Write four resistant materials. 4 marks
d. List four types of resistant materials. 4 marks

5. a. State four causes of accidents in the food laboratory and workshop. 8 marks
b. Mention two causes and two preventive measures of poor environmental health. 8 marks
c. List two examples of alloy. 2 marks
d. Write two the classification of fibres 2 marks
 Answer All Questions
Each question is followed by four options lettered A to D. Find out the correct option for each question and
circle it.
1. .…………….is the state in which food has 8. The forceful opening on the skin caused by
gone bad and is usually dangerous to eat. knives or any sharp object is termed
A. Food spoilage as………..
B. Food preservation A. burns
C. Food preparation B. scalds
D. Food control C. cut
2. In order for one to stay healthy, we should D. bruises
observe the following except 9. If there is a fire outbreak in the laboratory,
A. eat a balanced meal what are the right steps that should be taken?
B. avoid drug abuse A. Use fire extinguishers
C. not having enough rest and sleep B. wait for someone to come
D. exercise the body daily C. shut off the gas and electricity if you know
3. The single cell organisms larger than bacteria how to
that are found mostly on sugary foods are D. shut off the gas and electricity only if you
called……….. can, exit the building, pull fire alarm and call
A. foam public safety.
B. moulds 10. A situation in which something happens
C. yeast unexpectedly or unintentionally which may
D. slimy cause injury, damage or death is known
4. It is important to practice food laboratory as…………
hygiene because……… A. safety
A. it prevents food poisoning B. accident
B. it causes food spoilage C. unhygienic behaviour
C. it encourages food contamination D. coincidence
D. none of the above. 11. Staying healthy is the steps taken to improve
5. When foods are not handled or treated well one’s………….. physically, mentally and
after harvesting or production, it results ……………
in……….. A. lifestyle and wellbeing
A. food spoilage B. wellbeing and lifestyle
B. processing C. lifestyle and safety
C. contamination D. spiritual life
D. preservation 12. The following are ways of minimizing an
6. What is the correct temperature that frozen accident in the workshop/food laboratory
food should be kept at? except
A. 0 degrees or lower A. Do not put your hands into a machine
B. 15 degrees or lower when in motion.
C. –18 degrees or lower B. Adhere to all safety rules and regulation.
D. 20 degrees or lower C. Using wet cloths to hold hot pans.
D. Be attentive and concentrate on your work
7. Which of the following powers do
Environmental Health officers not have?
A. Serving legal notices 13. There is increase in poor environmental
B. Providing evidence in court health issues because of population increase,
C. Compiling reports ……………
D. The power of arrest A. improving afforestation in our industries
 B. urbanization and development of C. banku
industries D. soup
C. increasing in development projects 21. Which of the following are the nutrients
D. increasing birth found in meal?
14. The process of keeping food for longer A. Proteins of the biological value
periods of time by giving it a special B. Saturated fats and salt
treatment is known as……….. C. Saturated fats and salt
A. food storage D. B – group vitamins
B. cooking food 22. Using tenderizers such as lemon juice,
C. protection tomatoes, juice and………….can help to
D. preservation of food bring down proteins in meat.
15. Bacteria can cause harm to the body by A. beetroot
producing certain substances B. vinegar
called………….. C. pawpaw juice
A. toxins D. ginger juice
B. infections 23. This is taking in a harmful substance that is
C. enzyme action injurious to health.
D. moulds A. Sprain
16. Insufficient lighting and ventilation cause B. Poison
accident in the food…………..or……… C. Juice
A. health or workshop D. Drink
B. laboratory or workshop 24. Environmental health institutes;
C. laboratory or health A. proper disposal of liquid and solid waste
D. shop or school B. poor hygiene and sanitation
17. Career Technology is a subject that deals with C. poor ventilation
the use of…………and……….to solve D. provision of unclean water
everyday problem. 25. …………occurs when liquid and solid waste
A. innovation and skills are not properly disposed off but are
B. struggle and skills carelessly thrown on the land.
C. protection and innovation A. Air pollution
D. knowledge and work B. Water pollution
18. Working for a long time and standing in poor C. Land pollution
ventilated kitchen may lead to………. D. Space pollution
A. shock 26. The process of adding water to quicken lime
B. fall is known as………….
C. fainting A. quacking
D. nose bleeding B. slaking
19. If a person does not eat a lot of dietary fibre, C. slurring
he may suffer from…………. D. binding
A. diarrhoea 27. Another name for cement is bind mate
B. headache or………….
C. constipation A. binder
D. anaemia B. clinker
C. slurry
20. Food commodities are the major ingredients D. clay
used for cooking…………. 28. A transparent material is seen-through. What
A. stew is its opposite called?
B. food A. Block
B. Hidden
 C. Opaque D. work
D. Solid 35. What property of nylon makes it suitable to
29. The fastest method of removing moisture use for making clothing?
content from fresh log or timber is known A. It doesn’t rust
as……………….. B. It’s resistant to wear and tear
A. kiln seasoning C. It’s very strong
B. air seasoning D. It’s a weak fabric
C. shrinkage 36. …………..comes from the trunks and
D. bending branches of trees.
30. Wood is……………by insects and fungi. A. Wood
A. dissolved B. Plastic
B. discoloured C. Glass
C. corroded D. Ceramic
D. attacked 37. All the following are cotton fabrics
31. Many plastics become……………with age. except………...
A. liquid A. Greybaft
B. rough B. Calico
C. discoloured C. Nylon
D. rubbery D. Satin

32. The full meaning of LED is…………. 38. One of the following is made from baked
A. Light Emitting Diode clay.
B. Life Emitting Diode A. plastics
C. Light Emotion Diode B. ceramics
D. Light Emission Diode C. glass
D. metals
33. What does the abbreviation PVC stand for?
A. Polyvinyl chlorine 39. Chairs are made from………..
B. Polyvinyl chloride A. polyester resin
C. Popvinyl chloride B. acrylic
D. Pipvine chlorine C. epoxy resins
D. polythene
34. Food is eaten by all living things for the
sustenance of……….. 40. An example of an alloy is…………
A. death A. aluminium
B. suffering B. tin
C. life C. copper
D. bronze